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"A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering." — James
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2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
1 1/2 tablespoons crushed Aleppo peppers
1 1/2 tablespoons chili powder
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/2 cup distilled white vinegar
2 tablespoons water
1 teaspoon vegetable oil
This recipe works wonderfully well with store-bought ground turkey. You have all of the flavor of Mexican chorizo without the fuss and extra fat. I love spicy food and this met all of my criteria. If you don't have all of the spices or have others that you would prefer to use you should still get an excellent chorizo. I give this recipe five stars!
EXCELLENT! I used already ground pork and just followed the directions from there. The next day, I cooked up a small portion just to taste it and it was delicious! My little guy loved it so much that I had to cook up some more for him to eat, lol. I just divided it into approx. 1/2# portions and froze it that way, so I'll have it ready for any recipe that calls for it. I loved that this was not at all greasy like the traditional chorizo, but had all the flavor. Definitely will be using this recipe again! Thanks for sharing. :)
12 Ratings
While I didn't follow the directions - I used ground beef because I needed chorizo NOW so I just used the spice blend - which is dead on! IMHO, the cloves push this over the top - dead on! THANK YOU - can hardly wait to use this correctly from now on!
I come from a family in Mexico who owned a Chorizo making Co. Many people and restraunt owners would come and flock around the business to make advanced orders, since it ran out so quickly!! My Uncle had a similar recipe but used basically all the same ingredients listed here but also used cinnamon sticks, dried chile pods, chile tepin and grounded all this ingredients in a blender till they became powdery then added the vinegar, water and olive oil. He also used half ground pork and half ground beef. It was the best Chorizo in the world. I use that same recipe handed down from generations to this day and have handed it down to my daughter and my granddaughters.
This is the real deal. I added a 1 teaspoon of liquid smoke.
Used ground pork, as I am not enamoured of my new meat grinder. Sub 1 tbs. paprika and 1/2 tsp. cayenne for Aleppo.
Where do I find Aleppo pepper?
Delicious! We added some chipotle and a few more spices. Made it from wild boar meat and it was to die for. Best Chorizo we've ever had. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Chorizo
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 155 Calories from Fat: 87
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